Cooking Studio Culinary Art 2020.March
Ingredients
| Pickled shad (vinegar-marinated) | 100g ... thinly sliced |
| Okara (soy pulp) | 100g ... fill a bowl with water, place okara in a sieve to soak. Strain through the sieve and wring out the milky liquid collected in the bowl with a cloth. |
Seasonings
| Salad oil | 2 tsp |
| Dashi stock | 50ml |
| Sugar | 4 tsp |
| Salt | 1/4 tsp |
| Egg yolk | 1 tsp |
| Vinegar | 1-1/2 tbsp |
| Minced ginger | 1 tsp ... soak in water and wring out |
| Crushed roasted sesame seeds | 2 tsp |
| Shiso buds or Japanese pepper leaves | As needed |
Procedure
- Heat salad oil in a Teflon frying pan and stir-fry the prepared okara.
- Add dashi stock, sugar, and salt, and continue stir-frying to evaporate the moisture.
- Add egg yolk and vinegar, mix quickly, and adjust the flavor. Then pass through a coarse sieve.
- Gently mix the thinly sliced pickled shad with the okara mixture, sprinkle with ginger and crushed sesame seeds. Garnish with shiso buds or Japanese pepper leaves.